Soup has this magical ability to wrap you up in warmth, like your favorite sweater on a chilly afternoon. This slow cooker chicken noodle soup—well, it’s like a hug in a bowl, if hugs were brothy and full of tender chicken. I remember the first time I made it; the aroma alone felt like a cozy evening spent watching reruns of Friends—comforting, nostalgic, and just what you need sometimes.
Steps
- Chop one yellow onion, slice 1/2 lb of carrots, slice four celery ribs, and mince three garlic cloves. Place all these ingredients into a 6-quart slow cooker.
- Remove the skin from two split chicken breasts, but keep the bones and rib meat intact. Place the chicken on top of the vegetables in the slow cooker, and add dried basil, parsley, thyme, a bay leaf, and some freshly cracked black pepper.
- Pour eight cups of water over the ingredients in the slow cooker. Cover with a lid and cook on high for four hours or on low for eight hours.
- After cooking, transfer the chicken to a cutting board and remove the bay leaf. Add wide egg noodles to the slow cooker, stir, and cover to let them cook while you shred the chicken.
- Use two forks to shred the chicken meat from the bones and return the shredded meat to the slow cooker. The noodles should become tender in 8-10 minutes, though it may take a bit longer if previously cooked on low.
- Adjust the seasoning by adding salt, starting with 1 tsp and adding more until the soup is flavorful. Finish by stirring in some fresh chopped parsley just before serving.
Ingredients
- 1 yellow onion
- 3 cloves garlic
- 1/2 lb. carrots (approximately 4 medium carrots)
- 4 ribs celery
- 2 split chicken breasts (totaling 2-2.5 lbs.)
- 1 tsp dried basil
- 1 Tbsp dried parsley
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/4 tsp freshly cracked black pepper
- 8 cups water
- 6 oz. wide egg noodles
- 1 Tbsp salt (or to taste)
- 1/4 cup chopped fresh parsley (optional)
Nutritional Values
Calories: 1881.6 kcal | Carbohydrates: 167.2 g | Protein: 220.8 g | Fat: 32.8 g | Sodium: 10796.8 mg | Fiber: 20 g
FAQ
- Can I use frozen chicken in this slow cooker chicken noodle soup recipe?
- It’s not recommended to add frozen chicken directly to slow cookers. The meat takes too long to thaw and reach a safe temperature, which can allow bacteria to grow. If using frozen chicken, ensure it is fully thawed using a safe method before adding it to the slow cooker.
- What size slow cooker should I use for this recipe?
- A 6-quart slow cooker is recommended for this chicken noodle soup recipe. Using a smaller slow cooker might result in an overflow, as a 5-quart slow cooker will be filled very close to the top.
- Is it necessary to remove the chicken skin before cooking?
- Removing the chicken skin before cooking is optional. Keeping the skin on can add extra richness and flavor due to the fat content. However, if you prefer a lighter soup, you can remove the skin before placing the chicken in the slow cooker.
- How should I store and reheat leftovers?
- After cooking, divide the soup into individual portions to help it cool faster, which is a safer food storage practice. Allow the soup to cool completely in the refrigerator overnight before transferring it to the freezer. You can store it in quart-sized freezer bags or reusable freezer-safe containers.
- How do I properly season the soup?
- Begin seasoning with 1 teaspoon of salt after the chicken and noodles are cooked and combined. Gradually add more salt, tasting as you go, until the soup has a vibrant and flavorful taste. Typically, about 1 tablespoon of salt is used, but you can adjust it to your preference.
Tips
- Remove Chicken Skin for Richer Flavor: While removing the skin from the split chicken breasts is suggested, keeping it on during cooking can add extra richness and flavor. Just be sure to remove it when deboning the chicken.
- Thaw Frozen Chicken Safely: Avoid adding frozen chicken directly to the slow cooker as it may not reach a safe temperature quickly enough. Ensure any frozen meat is fully thawed before use to prevent bacteria growth.
- Use Proper Slow Cooker Size: Opt for a 6-quart slow cooker to prevent overfilling. Using a smaller cooker can lead to overflow, especially when adding ingredients like noodles.
- Season to Taste: Begin with 1 tsp of salt and gradually add more to enhance the soup’s flavor. The right amount of salt will bring out the boldness of the soup, typically around 1 Tbsp, but adjust to your preference.
Equipment
- 6 Quart Slow Cooker (or Crock Pot) – Essential for the slow cooking process.
- Chef’s Knife – For dicing and slicing the vegetables and chicken.
- Tongs – Useful for handling the chicken.
- White Cutting Boards – For preparing the vegetables and chicken.
